How do you make a runny Scotch egg?

You want the pork cooked through, the outside golden and crispy and the inside hot and runny. That's when you know you've got yourself a good Scotch egg. Put the first 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. read more

Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. read more